Archive for the ‘Eggs – Chicken’ Category
Basic Pickled Eggs
You either like them or hate them. I love them, been years since I had one. I was chatting with a friend on facebook the other day and pickled eggs came up, so here is a basic recipe, several more will follow. I made these 5 July 2017 and tested them on 12 July, outstanding! This is a great basic pickled egg recipe.
Ingredients
- 12 hard boiled eggs, peeled
- 1½ cups white vinegar
- ½ cups water
- 1 tablespoons pickling spice, whole cloves removed
- 1 clove garlic, crushed
- 1 bay leaf
Instructions
- Place the eggs in a large heatproof container, a 1 quart wide mouth jar would work well.
- In a saucepan, combine the rest of the ingredients and bring to a boil. Remove from heat and carefully pour over the eggs. I fit 9 eggs in this 1 quart mason jar.
- Let cool to room temperature, cover and refrigerate the eggs for 7 days. Enjoy.
Notes
Variants: 1. Add sugar, maybe several tablespoons for a sweeter pickled egg, also try adding ground horse radish for a more intense flavor.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Son-in-Law Eggs (Khai Luk Khoei)
These are very good, the sauce has a unique flavor to it and goes well with the eggs. Very glad I made this. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 8 hard boiled eggs
- 1/2 cup fried shallots, make from a shortcut
- 1 tablespoon shallot oil, make from a shortcut
- 1/4 cup brown sugar, packed
- 1/4 cup fish sauce
- 2 tablespoons tamarind pulp
- 3 tablespoons water
- 2 Bird's Eye Chilis, seeded, slivered lengthwise
- fresh cilantro
- vegetable oil, as needed for frying
Instructions
- In wok or deep heavy skillet, add some vegetable oil to about 2-3 inches deep and heat to almost 180 C but not smoking.
- Line a baking sheet with paper towels and place it next to the stove.
- When the oil is ready, gently add eggs with a slotted spoon and fry, stirring them as needed to ensure even browning, until they are thoroughly and evenly browned, about 3 minutes.
- Using a slotted spoon, transfer the eggs to the towel-lined baking sheet and let them cool down. Let them cool while you make the sauce.
- To make the sauce, in a small saucepan, combine the shallot oil, sugar, fish sauce, tamarind, and water over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once the sugar has fully dissolved, check the consistency of the mixture. It should have the consistency of warm pancake syrup. If it is too thin, reduce it a bit more. If it is too thick, add a little more water. When the desired consistency is achieved, remove the pan from the heat.
- Slice the deep-fried eggs in half lengthwise and arrange the halves, cut sides up, on a serving platter.
- Pour the warm sauce over the eggs and sprinkle the shallots over the top. Garnish with the cilantro and serve.
Notes
Low cost.
For the sauce, as stated will work perfectly. Now every region in Thailand has their own ways to prepare the sauce, as long as the tamarind, sugar, and fish sauce is used the results will be very similar.
Adapted from an internet recipe.
Green Chile Quiche
This sounds surprisingly good! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 onion, diced
- 1 pie crust, OR make from a shortcut
- 8 slices bacon
- 1/2 cup big green chilies, roasted, peeled, seeded, chopped
- 1 cup Gouda cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 1/4 cup heavy cream
- 4 eggs
- 1/2 teaspoon salt
Instructions
- Preheat oven to 220 C. Press crust into a 9 inch deep dish pie plate. Press foil over crust to hold shape. Bake 5 minutes. Remove from oven; remove foil. Reduce temperature to 220 C.
- Cook bacon in a heavy large skillet over medium-high heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon. Sprinkle bacon, then chilies and onion over crust. Combine cheeses and sprinkle over. Mix cream, eggs, and salt in medium bowl to blend. Pour mixture into crust.
- Bake the quiche until knife inserted into center comes out clean, about 45 minutes. Let quiche stand 5 minutes. Cut quiche into wedges and serve.
Notes
Only expensive items would be the cheeses, figure 90 Baht for half a 250 gram block shredded of each cheese. Bacon, maybe about another 60 Baht for 8 slices. For 6 servings, this is about $1.18 per serving.
Shortcut: Buttery Pie Crust.
Provided courtesy of good friend, Jerry Juliana.
United States.
United States.
French Toast Bread Pudding
Sounds really good, on my to cook list. If you are not near a bakery to get challah, make from scratch in your bread machine. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 loaf challah, OR make from a shortcut
- 8 eggs
- 5 cups half and half, or milk
- 3 tablespoons honey
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- pinch ground cinnamon
- pinch ground nutmeg
- 1/8 teaspoon salt
- confectioners sugar, for serving
- maple syrup, for serving
Instructions
- Preheat your oven to 180 C. You will need a 9x13 baking dish, and a larger roasting pan that the baking dish will fit inside.
- Slice your bread to 3/4 inch thick slices. Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
- Place the baking dish in a larger roasting pan and add enough hot water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
- Cut into squares and lightly dust the tops with confectioners sugar, serve with maple syrup on the side.
Notes
Low cost.
Shortcut: Challah or Egg Bread (Bread Machine).
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Chinese Stir-Fried Tomatoes and Eggs I
Sounds really good! On my to cook list very soon! This is a very economical meal.
Ingredients
- 6 eggs
- 1/2 teaspoon sesame oil
- 1 tablespoon Shaoxing rice wine, optional
- 1 teaspoon corn starch
- 1 teaspoon sugar
- 2 tablespoons ketchup
- 500 grams fresh tomatoes, OR 1 can of whole tomatoes
- 4 tablespoons vegetable oil
- 3 spring onions, sliced white and green parts
- 1 teaspoon fresh ginger, minced
- salt, as needed
- cooked rice, to serve
Instructions
- In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
- If using fresh tomatoes, cut them into 1/2-inch wide wedges. If using canned, Brook brand has a can that is 565 grams, whole peeled tomatoes in juice that would work great, just chop up the tomatoes and use the juice as well.
- Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
- Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the tomatoes have softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a sauce like consistency.)
- Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup, you want a savory, tart-sweet sauce. Stir the eggs in the bowl to break them up a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.
Notes
Low cost.
Provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
Thailand.
Basic Spinach Quiche
This is the basic quiche recipe. A quiche (French) is essentially a custard made with milk and eggs in a pie dish, what you add to the quiche is up to you to tailor the quiche to your preference. If you make this without adding any of the fillings, then you will be making a giant egg tart. This is a basic spinach quiche. What you can add is listed in Step 1 as options. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1/3 cup mayo
- 1/2 cup milk
- 5 eggs
- 1-2 cups Cheddar cheese, shredded
- 1-2 cups fresh spinach, thawed and squeezed dry
- 1/4 cup onion, chopped
- 1 pie crust, OR make from a shortcut
Instructions
- Options for fillings, there is no measurements here, but it is safe to assume 1/2 to 1 cup of each. The goal is layer in the fillings then pour the milk and egg mixture over that to fill up the pie crust, if feeding a crowd, use two pie crusts and different fillings for each: Spinach, chopped Onion, sliced Mushrooms, Broccoli, cubed and cooked Ham, Bacon, chopped Bell Pepper, chopped Tomatoes, other types of Cheese, you get the idea.
- Preheat your oven to 200 C. Line a cookie sheet with foil. If using a frozen ready made pie crust, thaw that before you preheat the oven. Place the pie crust in a pie pan and set aside.
- Whisk together the milk and mayo until smooth, then whisk in the eggs.
- In a skillet with just a splash olive oil, heat up the spinach and onion until the onion is just soft. If using other items, cook those as well until almost cooked through.
- Add the spinach and cheese in layers in the pie crust, making several layers of each. Pour the milk mixture over the filling until the pie crust is not quite full to the top. Place the pie dish on the cookie sheet, cover the pie dish with foil and bake for 45 minutes, remove the foil and bake for another 10-15 minutes or until the top is golden brown. Remove from oven and let rest for a few minutes, serve.
Notes
I cannot price this until I prepare it once. Basically it will be a fair price meal based on the cheese.
Shortcut: Basic Buttery Pie Crust.
Inspired by and photo courtesy of good friend, Mark Bowen.
Guinea.
Guinea.
Eduard's Country Skillet
This is from a good friend, easy and delicious! This is a make with what you have recipe, no set rules here, amounts you use are up to you although I have edited to what I used when I made this on 27 Dec 2016 and it is a keeper! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 360 grams smoked bacon, 2 180 gram packs
- sausage, OR make from a shortcut
- 200 grams smoked ham
- 3 potatoes, medium to large potatoes, diced large
- 1 onion, diced
- 3 bell peppers, colors are up to you, red, green, and yellow works
- salt and pepper, to taste
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1 teaspoon garlic powder
- bacon fat, as needed
- olive oil, as needed
- butter, as needed
- spring onions, chopped
- 2 cup Cheddar cheese, shredded
- 6 eggs
Instructions
- Boil the potatoes until just for tender. Remove from the water and let cool so you can handle them. Once they have cooled a little, dice them into large pieces.
- Cook the bacon, ham, and sausage separately then remove and set aside. You can use a bit of each, or just one or two, up to you.
- In the same pan, heat it up with some bacon fat, olive oil, and butter, add the bell peppers, onion, season with salt, pepper, thyme, and sage.
- Cook until the peppers are tender, then add in the potatoes and cooked meat, mix and heat through.
- While cooking the peppers are cooking, preheat your oven to 180 C (350 F), put your large cast iron pan in the oven while it heats. If no cast iron pan, or you oven will not support a cast iron pan, use a baking dish. I used a baking dish.
- Crack the eggs into a bowl and beat slightly, then add the chopped spring onion and cheese, amount is up to you. Add this to the skillet with the potatoes and give a quick stir, remove the cast iron pan (baking dish) from the oven and pour this mixture into the pan and bake for 15-20 minutes until the eggs are set. Serve.
Notes
No cost given here, cost would be based on what you use, shortcuts will save you money as well. This would be an excellent dish to prepare for a late breakfast, brunch, as I do, a main dish for dinner.
This can range from low cost to high cost depending on what you want to use. I will say this a fair value dish as average.
Shortcuts: Sausage, Breakfast Sausage.
Recipe and cast iron pan photo provided courtesy of good friend, Eduard Wijers.
United States.
United States.
Easiest Poached Eggs
I like poached eggs on toast, great breakfast with a side of bacon. I made this for breakfast this morning for my wife and I on 10 Sep 2016. On the regular rotation now, very easy, my comments below.
Ingredients
- 2 eggs
- water
- white vinegar
- 1-2 slices bread, toasted and buttered, thick sliced perferred
Instructions
- Using a small Pyrex measuring cup or a microwavable bowl, add 1/8 teaspoon of white vinegar, add to that 1/2 cup water. Crack 1 egg into the water, and gently poke the yoke with a toothpick (this keeps the yolk, you know, from exploding). Cover the measuring cup or bowl with plastic wrap but leave one edge open just a bit.
- Microwave for 1 minute and remove immediately. The egg yolk should be cooked to medium, white set, yolk a bit runny (perfect in my opinion). You may need to experiment on a few eggs as every microwave is different on power.
- Quickly remove the egg from the cup or bowl using a slotted spoon and place on a slice of toast. Repeat this again for another egg, placing each on a slice of buttered toast or two eggs on one large thick sliced piece of toast, add a side of bacon or sausage, and you have breakfast.
Notes
Minimal cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Scotch Eggs I
Scotch Eggs are hard boiled eggs with sausage wrapped around them and either deep fried or baked. Excellent for a breakfast, lunch or a light dinner when served with a salad. On my to cook list. Link to the Shortcut is listed in the Notes section.
Ingredients
- 500 grams pork sausage, Shortcut
- 2 teaspoons Worcherstershire sauce
- 6 eggs, hard boiled, peeled, chilled in fridge
- 1 tablespoon all purpose flour
- ⅛ teaspoon black pepper
- 1 egg, lightly beaten
- ⅔ cup breadcrumbs, or panko breadcrumbs
- all purpose flour, just a teaspoon or so for dusting the eggs
- salt, to taste
Instructions
- In a medium size bowl, mix together the pork sausage and Worcestershire sauce. Mix together the tablespoon of flour, salt and pepper and then mix this into the sausage and refrigerate for 30 minutes or so to chill it. This will help in forming the sausage around the eggs.
- Preheat your oven to 160° C (325° F) and get out a baking sheet or shallow baking dish. Place the beaten eggs and breadcrumbs into separate dishes. Dust each egg with flour, this helps in getting the sausage formed around them.
- Divide the sausage into 6 equal parts, form each into a ball. One at a time, flatten down one ball and pat it out to make a large patty that will basically wrap around the egg, once covered, roll around between your hands to even out the sausage. Then dip the egg in the beaten egg, then roll in the breadcrumbs, then place the egg in the baking tray or on the sheet.
- When all eggs are ready, bake for 40 minutes or until the breadcrumbs turn a golden color. Remove from oven, cut in half lengthwise and serve with a mustard or horseradish sauce for dipping. 3 servings is based on 2 eggs per serving. Serve with toast for a good breakfast or with a salad for a light lunch or dinner.
Notes
Low cost per serving.
Shortcut: Sausage.
Creamed Eggs on Toast
Excellent dish, easy to prepare, and a filling meal! I made this on 7 Oct 2016 and took a few photos as well. My comments below.
Ingredients
- 12 eggs, hard boiled, peeled
- 1/4 cup butter
- 1/2 cup all purpose flour
- 3 cups milk
- 1 tablespoon powdered chicken stock
- toast, as need, 1-2 slices per serving
- salt and black pepper, to taste
Instructions
- Cut the eggs in half, Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork, set aside. Chop the egg whites into small pieces into another bowl, and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil and thickens, reduce heat, add the egg yolks and mix until dissolved into the sauce. Stir in egg whites. Serve over toast and season with salt and white pepper.
Notes
Eggs come in 6 packs, 10 packs, 15 packs, and 30 packs, and prices vary as well. For this recipe I am just going to use 77 Baht for a 15 pack of eggs. For 6 servings, this is about 38 cents per serving. Great value.
I think a good variant would be to add cooked chopped bacon or cooked and crumbled sausage to the sauce.
Adapted from an internet recipe.
